【摘要】 目的评价经口进食脑卒中患者的进食状态及营养状况。方法于2016年4—8月对上海市6所医院的385例脑卒中住院患者进行调查,调查工具为自行设计的一般情况调查问卷以及中文版简易进食观察量表-Ⅱ和微型营养评定简表,同时评估患者的体质指数、肱三头肌皮褶厚度、上臂围、上臂肌围、小腿围、全血血红蛋白、血清白蛋白等客观指标,分析比较存在进食困难与无进食困难患者之间各项营养评价指标的差异。结果脑卒中后存在经口进食困难患者的营养不良发生率高于无进食困难患者;存在摄入困难、吞咽困难及精力不足/食欲下降患者的小腿围、血红蛋白浓度及血清白蛋白浓度均低于无相关进食困难的患者(均P<0.05)。结论伴有进食困难的脑卒中患者营养不良发生率高于无进食困难者,及时、合理的进食状况评估可以帮助护理人员准确判断脑卒中患者的进食问题并采取针对性的措施。更多还原

【Abstract】 Objective To evaluate the dietary intake and nutritional status of stroke patients with oral intake.Methods From April to August 2016,a total of 385 stroke patients selected from 6 hospitals in Shanghai were investigated with general questionnaire,Minimal Eating Observation Form-II-Chinese version and Mini-Nutritional Assessment-Short Form. Their body mass index( BMI),triceps skin fold( TSF),arm circumference( AC),arm muscle circumference( AMC),calf circumference( CC),hemoglobin( Hb) level and albumin( Alb) level were analyzed. Results The stroke patients with eating difficulties had higher incidence of malnutrition,and lower calf circumference,hemoglobin level and albumin level than those without eating difficulties( P < 0. 05). Conclusion The incidence of malnutrition in stroke patients with eating difficulties is higher than those without eating difficulties. The timely and rational nutritional assessment could help nursing staff to identify eating difficulties and provide individual measures.更多还原